Beef Lettuce Wraps with Chimichurri

February 3, 2012

These beef lettuce wraps are quick, easy, and flavorful. The texture’s great with some crunch from the jicama, and the chmichurri packs a little bit of heat. To be honest, I usually don’t even eat these as wraps, I just like the concept of being able to do so. I find it a little too messy, especially at work, where I’m not ballsy enough to eat with my hands. So I just serve it as a “bowl” with some torn up lettuce at the bottom. Beefy goodness, piled high.

Ingredients:

Chimichurri:

1 bunch Italian parsley

1/2 bunch cilantro

1/2 cup olive oil

1/3 cup red wine vinegar

1 tsp. lemon juice

2 cloves of garlic

1 tsp. crushed red pepper

1/2 tsp. cumin

1/2 tsp. salt

Beef:

1.5 lbs. ground beef

1 onion, chopped

3 cloves of garlic, minced

4 carrots, diced

2 cups of jicama, diced

1/2 bunch of parsley

1/2 bunch of cilantro

1 Tbsp. cumin

2 tsps. dried thyme

2 tsps. dried oregano

salt and pepper to taste

lettuce (head lettuce is great for wraps)

2 avocados, cut into large cubes (not pictured above)

sour cream (optional)

grated cheese (optional)

beef tallow (or fat of choice)

Note: Don’t fuss too much about the proportions, use what you have, and however much of it you feel like – this recipe is hard to mess up.

Preparation:

Chimichurri:

1. Combine all ingredients in food processor.

2. Process until cilantro and parsley have been chopped up and nicely blended with the other ingredients.

Note: if you don’t have a food processor, chop parsley, cilantro and garlic and stir into a bowl with the other ingredients.

I made these tonight for dinner. I made gaucamole and salsa to go with it. I have to say, although so simple….this was one of the best things Ive eaten in a long time. Hands down. The lettuce with it, just everything. Thank you thank you thank you. Absolutely delicious.